Sunday, March 14, 2010

Alfredo Chicken Pizza

This was soooo good. I made this last Friday and I bought the 50% less fat Ragu Parmesan Alfredo. So much better than the pizza recipes I have made so far. Use only the amount of sauce they tell you, you might need less - you don't want the pizza to come out soggy. I got this recipe from my new magazine "Dinners for Less" has some really good recipes that I will be making soon!
Adapted from Dinners for Less Magazine.

~1 12-inch Italian bread shell (I used wheat pizza dough)
~1/2 of a 10oz container of refrigerated Alfredo pasta sauce (about 2/3 c.)
~1/2 tsp. dried italian seasoning
~8 oz. shredded mozarella or shredded pizza cheese (I used 2% mozzarella)
~1 1/2 c. cooked chopped chicken
~Desired toppings, such as thinly sliced onion, sliced tomato, and or crushed red pepper

Pre-heat oven to 425 degrees. Place bread shell on ungreased baking sheet. In a bowl combine Alfredo Sauce & italian seasoning. Spread over bread shell or pizza dough.
Sprinkle sauce with half the cheese, Top with chicken. Sprinkle with remaining cheese & add toppings of your choice. (I topped with red onion, tomatoes, & crushed red pepper.
Bake about 10-15 minutes until heated thru and cheese is melted.
Makes 4 servings.

Parmesan Garlic Chicken

This is really easy & simple for an after work weekday meal!

~1/2 c. parmesan grated cheese (I use 1/3 less fat)
~1 envelope of Good Seasons Italian dressing
~1/2 tsp. garlic powder
~6 boneless chicken breast halves (3 chicken breasts)

Pre-heat oven to 400 degrees.
Mix cheese, dressing mix, and garlic powder
Moisten chicken with water; coat chicken with cheese mixture.
Place in shallow baking dish.
Bake 20-25 minutes or until chicken is no longer pink.

Wednesday, March 3, 2010

roasted potatoes with herbs

Are you kidding me??!! These were freaking amazing...I don't know how I ever lived without roasted veggies! I can seriously live on these now, they are the best potatoes I have ever had!! Love how they used all these herbs...and they cooked up to perfection, my DH loved them too! Making these again soon, and next time I will roast asparagus! Recipe adapted from all recipes.


serves 4

(I cut down to serve 2, so 1/4 tsp of each herb, 1 1/2 tsp. of jarred garlic, 2 potatoes, and 1 tbsp of evoo is perfect)
  • ~1/8 cup olive oil
  • ~1 tablespoon minced garlic
  • ~1/2 teaspoon dried basil
  • ~1/2 teaspoon dried marjoram
  • ~1/2 teaspoon dried dill weed
  • ~1/2 teaspoon dried thyme
  • ~1/2 teaspoon dried oregano
  • ~1/2 teaspoon dried parsley
  • ~1/2 teaspoon crushed red pepper flakes
  • ~1/2 teaspoon salt
  • ~4 large potatoes, peeled and cubed (I used red potatoes and did not peel)


  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.